Intense Strawberry Dessert by Juan Gutiérrez

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Photos: Ivan Raga

Juan Gutiérrez, Executive Pastry Chef for the St Regis Chicago and Corporate Pastry Chef for Lettuce Entertain You Restaurants, perceives pastry as an artistic expression, as a way of explaining to others what his essence is, his way of being and existing. In so good .. magazine 30, we go over his career, from his native Colombia to his success in the USA.

To better understand his style, below we share the recipe for Intense Strawberry, inspired by the strawberries and cream dessert that he used to eat in Colombia when he was young. The interesting thing about this proposal is that he offers the strawberry in multiple forms: sablé, cake, compote, crémeux, and mousse. As he himself explains, ‘when I think of my desserts I describe them as simple but with a lot of layers. I like to focus on one ingredient and show different variations of them. Here we are going to present different techniques using strawberry, but once you taste the whole dish, each one is a complement of the other.’

Discover So Good #30

Intense strawberry

Strawberry sablé

all-purpose flour
caster sugar
strawberry powder
salt
vanilla bean
butter, chilled
eggs
red food coloring

Check out the recipe in so good #30

Strawberry cake

151 g flour
143 g sugar
3 gbaking soda
2 g salt
56 g canola oil
4 g vinegar
3 g vanilla paste
169 g strawberry purée

Mix the dry ingredients together. Mix then the wet ingredients together. Add the wet to the dry. Bake at 162ºC. Cool down.

Strawberry compote

strawberries
strawberry purée
sugar
glucose powder
pectin NH
citric acid

Check out the recipe in so good #30

Strawberry crémeux

strawberry purée
lemon juice
eggs
egg yolks
sugar
gel mass
butter

Check out the recipe in so good #30

Strawberry mousse

300 g strawberry purée
300 g cream
40 g glucose
40 g strawberry powder
2 u vanilla beans
40 g Trimoline
30 g egg yolks
400 g white chocolate
90 g gel mass
1.200 g cream, whipped

Mix the purée, cream, glucose, strawberry powder, vanilla beans, Trimoline and egg yolks. Cook to 85ºC. Strain over the white chocolate, gel mass and emulsify. Fold the whipped cream and pipe into a large and medium globe mold. Place the inserts and seal with the sponge.

Mirror glaze

150 g water
300 g sugar
300 g glucose
100 g gelatin mass
200 g condensed milk
300 g white chocolate
10 g red food coloring

Mix the water, sugar and glucose and cook to 103ºC. Pour over the rest of the ingredients and emulsify. Add the watersoluble red food coloring. Use at 29 to 39ºC.

Montage

Unmold the medium and large mousse and dip on magic shell. Use the same magic glaze recipe (see Milo) but substitute milk chocolate with white chocolate and fatsoluble red coloring. Spray the large mousse with tempered red cocoa butter. Glaze the small mousse and place pieces of sesame seeds on top. Place the large mousse on top of the sablé and place the glazed mousse on top of the sprayed one. Add the stem.